Hammer Finished Chef's Knife - Nakiri, Western - 6 1/2 in. (165mm)
Product Description for Hammer Finished Chef's Knife - Nakiri, Western - 6 1/2 in. (165mm)
Maker: Yoshikane (click to see more by this maker)
Item num: 86378
Blade length: 6.50 in.
Total length: 11.69 in.
Blade width: 1.95 in.
Blade thickness: 0.12 in.
Item weight: 7.20 oz.
Shipment weight: 12.16 oz.
Blade: San mai blade forged from SKD stainless steel surrounded by soft SUS-405 stainless steel, Hrc 64
Bolster: Forge welded steel
Handle: Pakka wood set on a full tang
Description: The nakiri usuba is a traditional Japanese knife form ideal for chopping fruit and vegetables. The edge is double-beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers.
The blade is forged using the san mai technique - a hard steel forms the cutting edge and is sandwiched between softer layers of steel. This results in a strong knife with very long edge holding. The core steel is rust resistant SKD die steel, originally designed for cutting metal. It was heat treated to Hrc 64 (very hard!) This is clad with soft SUS-405 stainless steel.
The maker, Mr. Tsuneo Yoshida, is proud of the hand hammered surface and distal taper. The distal taper results in a perfect balance. The hand hammered surface reduces the likelihood of food sticking to the side of the knife while chopping.
Following in the best tradition of knife making, a steel ferrule is forge-welded to the tang to ensure that food particles cannot become lodged between the tang and the wooden handle. Both the blade and tang are distal tapered for the best possible balance and performance. The handle, made from multiple layers of wood impregnated with resin, is riveted to the full length tang and will last a lifetime. The blades are fully honed and some of the sharpest knives we have ever found. Each knife is sent in a nice gift box.
Availability: Not currently available